Baked Macaroni and Cheese Recipe

Ahh...the perfect comfort dish. Creamy, cheesy, buttery and carby all at once. This mildly spicy macaroni and cheese with an Italian twist of mozzarella and seasoned breadcrumbs will leave you coming back for seconds...and thirds!

Ingredients

• 1/2 cup
  

  butter

• 1/2 cup
  

  flour

• 5 cups
  

  milk, heated

• Fleur de Sel Salt to taste

• Black pepper to taste
  
  
• 2 cups
  

  shredded light cheddar

• 1/4 teaspoon

  Cayenne Pepper

• 1/4 teaspoon

  Hungarian Paprika

• 1/4 cup

  finely chopped shallot

• 1 pound

  cooked elbow macaroni

• 1/2 cup
  

  shredded sharp cheddar

• 1/2 cup
  

  shredded mozzarella

• 1 cup
  

  Italian breadcrumbs

• 3 tablespoons
  

  melted butter

Directions

Heat milk in pot on medium to low heat until bubbles form around the edges, stirring often. Take off heat.

Melt butter in a saucepan on medium high heat and add flour, stirring until pasty mixture bubbles slightly for about two minutes. Mixture should be golden in color.

Add heated milk, stirring as mixture thickens.

Bring mixture to a boil and add salt and pepper to taste.

Lower the heat and cook for two more minutes while adding Cayenne Pepper, Hungarian Paprika, finely chopped shallot and mild cheddar. Remove from heat.

Combine cheese sauce with macaroni in large bowl or pot.

Pour macaroni into a buttered 3 quart casserole dish.

Separately combine bread crumbs with melted butter.

Sprinkle mozzarella and sharp cheddar over macaroni and place buttered bread crumbs on top.

Bake in oven at 375 degrees for 30 minutes until bread crumbs are golden and sauce is bubbling around edges.